최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of oleo science, v.66 no.8, 2017년, pp.843 - 849
Kunihiro, Kento (Department of Food and Cosmetic Science, Tokyo University of Agriculture) , Myoda, Takao (Department of Food and Cosmetic Science, Tokyo University of Agriculture) , Tajima, Noriaki (ALBION co. ltd.) , Gotoh, Kotaro (Department of Food and Cosmetic Science, Tokyo University of Agriculture) , Kaneshima, Tai (Department of Food and Cosmetic Science, Tokyo University of Agriculture) , Someya, Takao (ALBION co. ltd.) , Toeda, Kazuki (Department of Food and Cosmetic Science, Tokyo University of Agriculture) , Fujimori, Takane (Department of Food and Cosmetic Science, Tokyo University of Agriculture) , Nishizawa, Makoto (Department of Food and Cosmetic Science, Tokyo University of Agriculture)
초록이 없습니다.
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